Ingredients
1 1/2
cups all-purpose flour
1/4
cup sugar
1/2
cup margarine or butter
4
to 5 tablespoons cold water
3
tablespoons seedless raspberry jam
1
cup whole blanched almonds
1/4
cup margarine or butter
1/2
cup sugar
1
tablespoon all-purpose flour
1
egg
1
teaspoon almond extract
1
(15.5-oz.) can sliced pears
Preparation
Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour and 1/4 cup sugar; mix well.
With pastry blender or fork, cut in 1/2 cup margarine until mixture resembles coarse crumbs. Gradually add water to flour mixture until dough forms a ball. Knead 2 or 3 times until smooth. Flatten ball slightly. Press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom. Spread jam evenly over crust.
Place almonds in food processor bowl with metal blade or blender container; process until finely chopped. Add 1/4 cup margarine, 1/2 cup sugar and 1 tablespoon flour; process until blended. Add egg and extract; mix well.
Drain pears, reserving 1/4 cup liquid. Add reserved liquid to almond mixture; blend until smooth. Spread evenly in crust. Arrange pear slices over filling.
Bake at 400°F. for 35 to 45 minutes or until crust is lightly browned and top is deep golden brown. Cool 1 1/2 hours or until completely cooled.
